20 Min

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GF

V

Broccoli Orange Salad

A simple & quick broccoli preparation with a unique presentation. The citrus compliments the earthy broccoli & rich pine nuts. Delicious served slightly warm from the oven or cold.

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Cook Time

20 Minutes

Serves

5

Directions

Step 1

Preheat the oven to 350°F. Cut the broccoli heads into small, medium sized florets. Toss with serrano, olive oil, salt, and pepper. On a parchment paper lined baking sheet, bake the mixture for 4 to 5 minutes and no longer. The broccoli should remain bright green.

Step 2

Toss roasted broccoli with pine nuts and lay on one side of the bowl. Lay orange slices on the other side and sprinkle with salt and chili powder. Serve and enjoy.

Notes & Variations

Try grapefruit instead of oranges.
Sprinkle broccoli with amchur or squeeze lemon juice over and top with chili powder.
Replace pine nuts with toasted almond slivers.

Ingredients

1 head of broccoli

1 teaspoon serrano purée (or minced serrano, keep seeds in)

2 tablespoons olive oil

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 to 3 tablespoons pine nuts

1 orange, peeled and sliced

Pinch of sea salt

Pinch of chili powder

Step 1

Step 2

Toss roasted broccoli with pine nuts and lay on one side of the bowl. Lay orange slices on the other side and sprinkle with salt and chili powder. Serve and enjoy.

1 head of broccoli

1 teaspoon serrano purée (or minced serrano, keep seeds in)

2 tablespoons olive oil

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 to 3 tablespoons pine nuts

1 orange, peeled and sliced

Pinch of sea salt

Pinch of chili powder

Notes & Variations

Try grapefruit instead of oranges.
Sprinkle broccoli with amchur or squeeze lemon juice over and top with chili powder.
Replace pine nuts with toasted almond slivers.

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20 Min

Tags:

20 Min

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